why make this recipe
Roasted Vegetable Soup is a warm and comforting dish that is perfect for any time of the year. It brings together the natural sweetness of roasted vegetables with savory broth, creating a healthy, hearty meal. Plus, it’s an excellent way to use up any leftover veggies you have in your fridge. This recipe is not only easy to make but also very nutritious, making it a great choice for families or anyone looking to eat better.
how to make Roasted Vegetable Soup
Ingredients :
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped mixed vegetables (such as zucchini, bell peppers, and potatoes)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme (dried or fresh)
- 1 bay leaf
Directions :
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables (carrots, celery, onion, garlic, mixed vegetables) in olive oil, salt, and pepper, and spread them evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth. Add thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove the bay leaf, and if desired, use an immersion blender to puree the soup to your desired consistency.
- Serve warm and enjoy!
how to serve Roasted Vegetable Soup
Roasted Vegetable Soup is best served warm, making it cozy and delightful. You can garnish it with a drizzle of olive oil or a sprinkle of fresh herbs for added flavor. It pairs well with crusty bread or a simple salad for a complete meal.
how to store Roasted Vegetable Soup
Store any leftover Roasted Vegetable Soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it for longer, consider freezing the soup in individual portions. Just make sure to leave some space in the container as soups can expand when frozen.
tips to make Roasted Vegetable Soup
- For a bit of extra flavor, add a splash of lemon juice or a spoonful of balsamic vinegar before serving.
- If you like a spicier kick, consider adding a pinch of red pepper flakes to the vegetable mix.
- Use fresh herbs instead of dried for a more robust flavor.
variation
You can customize this soup based on the vegetables you have on hand. Sweet potatoes, butternut squash, or even leafy greens can be great additions. If you want a creamier texture, blend in a splash of coconut milk or a spoonful of cream before serving.
FAQs
How can I make this soup vegetarian?
All of the ingredients in this soup are already vegetarian-friendly. Just ensure that your vegetable broth is made without animal products.
Can I use frozen vegetables?
Yes! Frozen vegetables can work well in this recipe. Just be sure to thaw and drain any excess moisture before roasting.
What if I don’t have thyme?
If you don’t have thyme, you can swap it for other herbs like oregano or rosemary. Each will give your soup a different flavor but will still be delicious.
Roasted Vegetable Soup
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting soup that combines roasted vegetables with savory broth, perfect for any time of the year.
Ingredients
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped mixed vegetables (such as zucchini, bell peppers, and potatoes)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon thyme (dried or fresh)
- 1 bay leaf
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables (carrots, celery, onion, garlic, mixed vegetables) in olive oil, salt, and pepper, and spread them evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth. Add thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove the bay leaf, and if desired, use an immersion blender to puree the soup to your desired consistency.
- Serve warm and enjoy!
Notes
For added flavor, consider adding a splash of lemon juice or balsamic vinegar before serving. This soup freezes well in individual portions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, healthy meal, comfort food, vegetarian recipe